Chicken Breasts with Mushrooms and Scallions

Serves 4 / Ingredient tip: The peppercorn mixture adds a complex, almost floral aroma, but ordinary black pepper may be substituted. Prep tips: Clarified butter (ghee) is preferable to olive oil for this kind of high-heat cooking. Flattening the chicken pieces is easy with a rolling pin, empty wine bottle, or large flat knife, but if it seems too time-consuming, simply bypass that step and add a bit more cooking time.

1. Trim any fat or sinew from chicken. Lay chicken flat on a sheet of waxed paper, lay another sheet on top, and gently pound to about 1/2-inch thick. Season with salt and pepper.

2. Heat 1 tablespoon clarified butter or oil over medium-high heat in a pan large enough to hold all chicken without crowding. Dredge seasoned breasts in flour, shake off excess, and place in pan. Cook until lightly browned (about 3 minutes), then turn and cook about 1 minute more. Remove to a large plate and cover to keep warm. Add remaining 1 tablespoon clarified butter or oil to pan with shallot, stirring to release any browned bits, about 2 minutes or until shallots are soft and lightly colored. Add mushrooms and salt and pepper. Stir briefly, then cover and cook on high for about 1 minute, until juices begin to run. Add thyme sprig. Stir until juices have been absorbed and mushrooms are almost dry.

3. Add 2 teaspoons dredging flour and stir well for about 1 minute. Add broth and sherry, stirring to combine. Return chicken to pan and scoop mushrooms and sauce over pieces. As soon as mixture is warmed through and begins to thicken, add scallions. Stir briefly to combine. Discard thyme sprig and serve.